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re: Are there any other knives that I need for my collection?
Posted on 12/28/17 at 10:17 pm to rbWarEagle
Posted on 12/28/17 at 10:17 pm to rbWarEagle
yeah that asian chef's knife i posted in OP by Shun is $$ in terms of looks
i really do like that upright block though
i really do like that upright block though
This post was edited on 12/28/17 at 10:18 pm
0
Posted on 12/29/17 at 11:08 am to Rouge
I have misono, Mac, glestain, masanobu, nenox, and masamoto knives
Posted on 12/29/17 at 11:25 am to Caplewood
quote:
have misono, Mac, glestain, masanobu, nenox, and masamoto knives
No you don’t.
Posted on 12/29/17 at 12:17 pm to Jibbajabba
He's allegedly a current or former professional chef.
Posted on 12/29/17 at 12:19 pm to rbWarEagle
I have a collection of Shun premiere knives... they do a damn fine job for my amateur chef'ing around the house. Crazy sharp, hold the edge well, and yeah they look great.
Posted on 12/29/17 at 12:27 pm to KosmoCramer
quote:
allegedly a current or former professional chef.
No he’s not.
Posted on 12/29/17 at 1:29 pm to Jibbajabba
ok bud
Posted on 12/29/17 at 2:27 pm to LSUBoo
Does Shun sharpen for free?
Posted on 12/29/17 at 2:48 pm to Lester Earl
I sharpen them. It’s easy.
Posted on 12/29/17 at 3:15 pm to VABuckeye
I can tell you don’t know how to sharpen properly with how the blade arches up near the handle. Classic sign of mishandled knives
Posted on 12/29/17 at 3:36 pm to Degas
quote:
May I ask what it's uses are?
Bread, bagels, butter, fish, meat slicing, vegetable slicing and chopping, insulation, duct tape,water hose , slicing pheasant and chukar breasts at the moment, Christmas toy packages.
Posted on 12/29/17 at 3:37 pm to Caplewood
I’ve only sharpened one of them. The rest haven’t needed it yet.
Posted on 12/29/17 at 3:58 pm to VABuckeye
I’ve watched countless videos and I try to but it’s never like the original sharpness
Posted on 12/29/17 at 4:09 pm to Lester Earl
quote:
Does Shun sharpen for free?
Yes, however, you need to ship them and pay a processing fee: LINK
Posted on 12/29/17 at 4:17 pm to Lester Earl
Maybe MasterChef Caplewood can show you how.
Posted on 12/29/17 at 4:21 pm to LSUBoo
All I really need is the 10" Kramer Stainless Chef's Knife
I am not to be trusted with carbon steel. I will frick that shite up with the quickness
The Damascus is not necessary
This post was edited on 12/29/17 at 4:22 pm
Posted on 12/29/17 at 4:25 pm to VABuckeye
You never hone them?
Posted on 12/29/17 at 4:33 pm to Lester Earl
quote:
I’ve watched countless videos and I try to but it’s never like the original sharpness
Just cheat like I do. Get a work sharp ken onion edition. I pull that thing out and it is easy mode to get any knife shaving sharp in a couple of minutes. Adjustable angles too. You just have to be careful with the tip because you can round off the point if you aren’t careful.
I sharpen all of my knives about every 6 months, and put the edge to a steel between uses. They stay as sharp as I need them too.
This post was edited on 12/29/17 at 4:35 pm
Posted on 12/29/17 at 5:36 pm to Lester Earl
You gotta get a couple different grit whetstones to do it proper.
Posted on 12/29/17 at 5:42 pm to Caplewood
I’d be happy to follow a how to thread if you start it. Always willing to learn.
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